Peanut Butter Chocolate Greek Yogurt Bark (Printer-Friendly Version)
# What You'll Need:
→ For the Yogurt Mixture
01 -
1 cup plain Greek yogurt, whole milk/full fat
02 -
¾ cup peanut butter
03 -
¼ cup vanilla protein powder
04 -
1-2 tablespoons maple syrup or honey
05 -
¼ teaspoon vanilla extract
→ For the Topping
06 -
1 cup dark chocolate chips
07 -
Flaked sea salt (optional)
# Let's Cook!:
01 -
In a bowl, stir together the Greek yogurt, peanut butter, protein powder, sweetener (maple syrup or honey), and vanilla extract until smooth and creamy.
02 -
Line a quarter sheet pan (or a 9x13 inch baking pan) with parchment paper. Spread the yogurt mixture evenly on the pan, aiming for a thickness of ¼ to ½ inch.
03 -
Melt the dark chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth and fully melted.
04 -
Spread the melted chocolate evenly over the yogurt mixture.
05 -
Transfer the pan to the freezer and freeze for at least 2-3 hours, or until completely firm.
06 -
Once frozen, sprinkle with flaked sea salt (if using). Cut into pieces with a sharp knife or break into chunks by hand. Serve immediately or store in the freezer.
# Cook's Notes:
01 -
Use full-fat Greek yogurt for the best texture. Low-fat or nonfat yogurt may become icy when frozen.
02 -
Let the bark sit at room temperature for a few minutes before eating for a creamier texture.
03 -
Store the bark in the freezer. Remove only what you plan to eat to prevent it from becoming runny.